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The role of cooking in consumers' quality formation: An exploratory study of beef steaks

Lookup NU author(s): Naomi Kang, Dr Luca Panzone, Dr Sharron Kuznesof

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The full text of this item is currently under embargo and cannot be made publicly available until 03/01/2023.


Publication metadata

Author(s): Kang N, Panzone L, Kuznesof S

Publication type: Article

Publication status: Published

Journal: Meat Science

Year: 2022

Volume: 186

Print publication date: 01/04/2022

Online publication date: 03/01/2022

Acceptance date: 27/12/2021

Date deposited: 28/02/2022

ISSN (print): 0309-1740

ISSN (electronic): 1873-4138

Publisher: Elsevier Ltd

URL: https://doi.org/10.1016/j.meatsci.2021.108730

DOI: 10.1016/j.meatsci.2021.108730


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